Fermentation Science Program Records, 1955-2017

Predominant Dates: 1985-2017

The Fermentation Science Program Records consists of publications collected to support program faculty and students in teaching and research.

Food science and studies on fermentation have long been a part of research at Oregon State University. In 1996, the Department of Food Science and Technology became home to the nation’s first endowed professorship in Fermentation Science. It was also one of the first colleges to initiate a Fermentation Science degree and quickly grew into an internationally renowned graduate brewing research program. The Fermentation Science program, one of just a handful in the nation, has always focused on “hands-on” applied science, including the use of microorganisms as processing agents in the production of wine and beer, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads and fermented vegetables.

Creators

ID: RG 296

Extent: 3.0 cubic feet

More Extent Information

Scope and Content Notes

Biographical / Historical Notes

In 1995, University of Oregon alum James Bernau, then president of Nor'Wester Brewing Company of Portland and Willamette Valley Vineyard, gave $500,000 of Nor'Wester stock to establish a professorship dedicated to fermentation science in the College of Agricultural Sciences. Combined with $500,000 from a state matching program, the “Nor’Wester Professorship in Fermentation Science” was created. The Fermentation Science option was added to the Food Science and Technology curriculum in 1996. Additionally, the Nor'Wester Brewing Company gave OSU a small pilot brewery for research; it was installed in Weigand Hall. In 1996, Dr. Mark Daeschel was named the first Nor’Wester professor of Fermentation Science Technology; in 2001, Dr. Thomas Shellhammer took over the position and focused on the chemical and sensory analysis of hops in beer. Funding, faculty, and research allowed the program to set up a research laboratory that has investigated beer flavor, flavor stability, beer foam, hop chemistry, hop bitterness and aroma chemistry, beer processing, and sour beer chemistry and microbiology. In 2015, the Gambrinus Company, a San Antonio-based company that owned BridgePort Brewing Company in Portland, donated $1 million dollars for a new research brewery.

Beyond beer brewing, alcohol fermentation research at OSU has included enology and viticulture. Important milestones include the creation of a campus enology lab in cooperation with the Oregon Liquor Control Commission in 1939 and formation of the Oregon Wine Research Institute in 2009; fermentation trials on wine grapes in the 1930s and test plantings of European varieties at branch stations in Aurora, Medford, and Corvallis by Agricultural Experiment Station researchers in the 1970s; and the establishment of the Richard and Betty O'Brien Professor of Extension Viticulture in 2017. In 2013, a $1.2 million grant from lawmakers enabled OSU to add a distilling program to its current research for wineries and breweries.

Also related to fermentation research at OSU is work on dairy and cheese. In 1957, the Dairy Products Industries manufacturing program of the Department of Animal Husbandry was incorporated to form the Department of Food and Dairy Technology. In 1963, a position Extension Dairy Manufacturing was created. A donation from Paul and Sandra Arbuthnot funded the Arbuthnot Dairy Center in 2012, which includes a classroom, a dairy technology laboratory, and a licensed commercial dairy pilot plant. In 2017, the Tillamook County Creamery Association (TCCA) announced a gift of $1.5 million to support construction of a new Food and Beverage Facility at Oregon State University.

Author: Tiah Edmunson-Morton

Statement on Access: Collection is open for research.

Arrangement

Preferred Citation: Fermentation Science Program Records (RG 296), Oregon State University Special Collections and Archives Research Center, Corvallis, Oregon.

Acquisition Note: Transferred by Food Science and Technology staff to the Special Collections and Archives Research Center in 2017.

Acquired: 09/17/2017.

Languages of Materials

English

Other

Container List

Series 1: Publications, 1955-2017 Add to Shelf

This series includes publications collected to support program faculty and students in teaching and research. It includes magazines and journals on brewing and distilling from the United States, Japan, and Germany, as well as conference proceedings from Brussels and Scotland. Of special note are reports from the Kirin Brewery in Japan from 1965 and 1966, a 1978 report from the Department of Hop Research at Wye College of the University of London, marketing materials from CMA Centrale Marketing Gesellschaft on hops production in Germany, and two conference papers related to the application of hop polyphenols presented at the Symposium sur la Cromatographie in Brussels in 1964.

Box-Folder 1.01: ASBC Newsletter, 1988-1996 Add to Shelf
Box-Folder 1.02: ASBC Newsletter, 2005-2008 Add to Shelf
Box-Folder 1.03: ASBC Annual Meeting Proceedings, 1974-1975 Add to Shelf
Box-Folder 1.04: Brauwelt International, 1997 Add to Shelf
Box-Folder 1.05: Brauwelt International, 1998 Add to Shelf
Box-Folder 1.06: Brauwelt International, 1999 Add to Shelf
Box-Folder 1.07: Brauwelt International, 2000 Add to Shelf
Box-Folder 1.08: Brauwelt International, 2001 Add to Shelf
Box-Folder 1.09: Brauwelt International, 2002 Add to Shelf
Box-Folder 1.10: Brauwelt International, 2003 Add to Shelf
Box-Folder 1.11: Brauwelt International, 2004 Add to Shelf
Box-Folder 1.12: Brauwelt International, 2009 Add to Shelf
Box-Folder 1.13: Brewer International, 2001 Add to Shelf
Box-Folder 1.14: Brewer International, 2002 Add to Shelf
Box-Folder 1.15: Brewer International, 2002 Add to Shelf
Box-Folder 1.16: Brewer International, 2003 Add to Shelf
Box-Folder 1.17: Brewer International, 2003 Add to Shelf
Box-Folder 1.18: Brewer International, 2004 Add to Shelf
Box-Folder 1.19: Brewer International, 2004 Add to Shelf
Box-Folder 1.20: Brewer and Distiller International, 2005 Add to Shelf
Box-Folder 1.21: Brewer and Distiller International, 2005 Add to Shelf
Box-Folder 1.22: Brewer and Distiller International, 2006 Add to Shelf
Box-Folder 1.23: Brewer and Distiller International, 2006 Add to Shelf
Box-Folder 1.24: Brewer and Distiller International, 2007 Add to Shelf
Box-Folder 2.01: Brewer and Distiller International, 2007 Add to Shelf
Box-Folder 2.02: Brewer and Distiller International, 2008 Add to Shelf
Box-Folder 2.03: Brewer and Distiller International, 2008 Add to Shelf
Box-Folder 2.04: Brewer and Distiller International, 2009 Add to Shelf
Box-Folder 2.05: Brewer and Distiller International, 2009 Add to Shelf
Box-Folder 2.06: Brewer and Distiller International, 2010 Add to Shelf
Box-Folder 2.07: Brewer and Distiller International, 2010 Add to Shelf
Box-Folder 2.08: Brewer and Distiller International, 2011 Add to Shelf
Box-Folder 2.09: Brewer and Distiller International, 2012 Add to Shelf
Box-Folder 2.10: Brewer and Distiller International, 2013 Add to Shelf
Box-Folder 2.11: Brewer and Distiller International, 2014 Add to Shelf
Box-Folder 2.12: Brewer and Distiller International, 2014 Add to Shelf
Box-Folder 2.13: Brewer and Distiller International, 2015 Add to Shelf
Box-Folder 2.14: Brewer and Distiller International, 2016 Add to Shelf
Box-Folder 2.15: Brewer and Distiller International, 2016 Add to Shelf
Box-Folder 2.16: Brewer and Distiller International, 2017 Add to Shelf
Box-Folder 2.17: Bulletin of Brewing Science, 1955-1976 Add to Shelf: Published in Japan, text in English.
Box-Folder 2.18: CMA Centrale Marketing Gesellschaft, circa 2004 Add to Shelf: "Hops from Germany," text in English.
Box-Folder 2.19: Conference Proceedings: Symposium sur la Cromatographie, Bruxelles, 1964 Add to Shelf: Two conference papers related to the application of hop polyphenols.
Box-Folder 2.20: Distiller and Artisan Spirit, 2015 Add to Shelf
Box-Folder 2.21: Ferment, 1993 Add to Shelf
Box-Folder 2.22: Ferment, 1994 Add to Shelf
Box-Folder 2.23: Ferment, 1995 Add to Shelf
Box-Folder 2.24: Ferment, 1996 Add to Shelf
Box-Folder 2.25: Ferment, 1997 Add to Shelf
Box-Folder 2.26: Journal of the American Society of Brewing Chemists, 2008 Add to Shelf
Box-Folder 2.27: Journal of the American Society of Brewing Chemists, 2009 Add to Shelf
Box-Folder 2.28: Journal of the American Society of Brewing Chemists, 2010 Add to Shelf
Box-Folder 3.01: Journal of the American Society of Brewing Chemists, 2011 Add to Shelf
Box-Folder 3.02: Journal of the American Society of Brewing Chemists, 2012 Add to Shelf
Box-Folder 3.03: Journal of the American Society of Brewing Chemists, 2013 Add to Shelf
Box-Folder 3.04: Journal of the American Society of Brewing Chemists, 2014 Add to Shelf
Box-Folder 3.05: Journal of the Institute of Brewing, 1967-1975 Add to Shelf
Box-Folder 3.06: Journal of the Institute of Brewing, 1985 Add to Shelf
Box-Folder 3.07: Journal of the Institute of Brewing, 1986 Add to Shelf
Box-Folder 3.08: Journal of the Institute of Brewing, 2003 Add to Shelf
Box-Folder 3.09: Krones Magazine, 2000-2003 Add to Shelf
Box-Folder 3.10: Krones Magazine, 2006-2007 Add to Shelf
Box-Folder 3.11: Institute of Brewing Allied Brewery Traders Association Joint Development Committee Project Reports, 1973, 1977 Add to Shelf: Project report numbers 23, 25, and 35.
Box-Folder 3.12: Institute of Brewing: Scottish Section Conference, 1994 Add to Shelf
Box-Folder 3.13: Master Brewers Association of the Americas Communications, 1995, 2001-2002 Add to Shelf
Box-Folder 3.14: Miscellaneous Food and Brewing Publications, 1996, 2008, 2015-2016 Add to Shelf
Box-Folder 3.15: Report: Brewing Research Foundation, 1979 Add to Shelf
Box-Folder 3.16: Reports: Kirin Brewery, 1965-1966 Add to Shelf: Report on the Research Laboratories of Kirin Brewery 1965-1966 and Annual Report Kirin Brewery 1966.
Box-Folder 3.17: Report: Wye College of the University of London, Department of Hop Research, 1978 Add to Shelf

Series 2: Curriculum, 1970-2009 Add to Shelf

The items in this series include materials used for OSU teaching and technical training programs for brewers through the UC Davis Extension. Of note are bibliographies and training materials for the Master Brewers Program on beer maturation and finishing, hops, sanitation, quality control, water, yeast, and fermentation.

Box-Folder 3.18: Brewing Articles and Bibliography, 1997-2006 Add to Shelf
Box-Folder 3.19: Electron Spin Resonance and Flavor, 1987-2009 Add to Shelf
Box-Folder 3.20: Acids in Hops and Deoxybibose Assay, 1970-2002 Add to Shelf
Box-Folder 3.21: Master Brewers Program: Article Table of Contents, circa 1998 Add to Shelf
Box-Folder 3.22: Master Brewers Program: Articles on Beer Maturation and Finishing, 1987-1995 Add to Shelf
Box-Folder 3.23: Master Brewers Program: Articles on Hops and Hop Products, 1968-1998 Add to Shelf
Box-Folder 3.24: Master Brewers Program: Articles on Sanitation and Quality Control, 1979-1998 Add to Shelf
Box-Folder 3.25: Master Brewers Program: Articles on Water and Wort Production, 1970-1998 Add to Shelf
Box-Folder 3.26: Master Brewers Program: Articles on Yeast and Fermentation, 1980-1998 Add to Shelf

Series 3: Student Clubs, circa 2004 Add to Shelf

This series includes materials related to "The Yeast Bank," OSU's Food and Fermentation Sciences Club.

Box-Folder 3.27: Club information, circa 2004 Add to Shelf

People, Places, and Topics

Related Materials

Information and Credits